Beef (Venison) Stew
This is a tried and true recipe in our house. If Chris is making dinner and wants to use venison, this is most likely the recipe he'll choose. It's delicious served over his biscuits. He usually makes it on the stove, but it would also work in a slow cooker or pressure cooker.
2# beef roast (or venison roast), cubed
2 T oil
1 c. water
3 large potatoes, cut into one inch cubes
4 medium carrots, sliced into one inch size pieces
1 large green (or red or orange or yellow) pepper, chopped
4 garlic cloves
1 medium onion, chopped
2 t. salt
1/2 t. pepper
2 T. beef bouillon
1 (14 ounce) can diced tomatoes, undrained.
Brown meat in oil. Add water, potatoes, carrots, pepper, garlic, onion, salt and pepper. Simmer for two hours. Stir in bouillon and tomatoes. Serve hot.
2# beef roast (or venison roast), cubed
2 T oil
1 c. water
3 large potatoes, cut into one inch cubes
4 medium carrots, sliced into one inch size pieces
1 large green (or red or orange or yellow) pepper, chopped
4 garlic cloves
1 medium onion, chopped
2 t. salt
1/2 t. pepper
2 T. beef bouillon
1 (14 ounce) can diced tomatoes, undrained.
Brown meat in oil. Add water, potatoes, carrots, pepper, garlic, onion, salt and pepper. Simmer for two hours. Stir in bouillon and tomatoes. Serve hot.
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